Chocolate Coeur Ala Cream with Strawberry Sauce

in Guest Recipe Book

Average Rating:  (total ratings: 1) [Read reviews] [Post a review]

Servings: 2

Comments: If you want to surprise your "sweetie" with a luscious dessert for Valentine's Day, try this recipe for Chocolate Coeur ala Cream with Strawberry Sauce. You'll be his or her special honey.

Ingredients: 1/2 cup whipping cream, divided 3 tablespoons unsweetened cocoa 1 tablespoon butter, softened 1 (3 oz.) package cream cheese, softened 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract Strawberry Sauce (recipe follows)

Instructions: 1. Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely. 2. Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool. 3. Beat cream cheese, confectioners' sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack. 4. Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with Strawberry Sauce. Makes 2 servings. Strawberry Sauce: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. Makes about 1 cup sauce.

Source: Hershey's

Date: January 8, 2003

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